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Lemon Pound Cake

Lemon Pound Cake

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Makes 14 slices (1 loaf) Calories 130 Prep Time 10 minutes Total Time 60 minutes Made with Splenda® Allulose Sweetener


  1. Preheat oven to 350°F. Grease and flour a 8 ½” x 4 ½” loaf pan.
  2. In a medium bowl sift flour, baking powder and salt until combined. In a separate large bowl whisk together yogurt, 1 cup Splenda Allulose Sweetener, eggs, zest and vanilla until combined. Add in flour mixture and fold until just incorporated. Fold in oil until combined.
  3. Pour batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 10 minutes. If cake begins to brown too much, tent with foil after 50 minutes. Let cake cool in the pan for 10 minutes. Remove from the pan and let cool to room temperature, about 1 hour.
  4. Add remaining Splenda Allulose Sweetener and cornstarch to blender. Blend until sweetener is a very fine powder. Add lemon juice and blend until smooth. Pour glaze over cooled cake. Slice and serve.

Made With

Splenda® Allulose Sweeteners

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Nutrition Info Per Serving

Serving Size: 1 slice (1/14 loaf)

Calories 130
Total Fat 7g
Saturated Fat 1g
Cholesterol 35mg
Sodium 80mg
Total Carbs 30g
Dietary Fiber 0g
Sugars 1g
Added Sugars 0g
Protein 3g